Shrimp Fried Rice

Method12 steps · about 40 min

1. 1

   Step 1: Rinse the 2 cups uncooked jasmine rice and drain off the rinse water. Put the drained rice, 1½ cups cooking water, 1 tbsp dark soy sauce, 2 tsp light soy sauce and ½ tsp turmeric in a rice cooker whose instructions permit this seasoned-rice quantity. Complete the normal rice-cooking cycle and check that the grains are fully cooked and tender before proceeding. This recipe follows the rice-cooker route.

   Uses 2 cups uncooked jasmine rice · Water, for rinsing rice; discard after rinsing · 1½ cups water, for cooking rice · 1 tablespoon dark soy sauce · 2 teaspoons light soy sauce · ½ teaspoon turmeric

2. 2

   Step 2: Fluff the fully cooked seasoned rice from step 1. For immediate cooking, keep it covered and hot, at least 60°C, while setting out the remaining ingredients. Alternatively, cool promptly in shallow containers and refrigerate within 2 hours, or 1 hour above 32°C; use the next day and break up the cold clumps before frying. Before heating the wok, beat the 2 eggs, dice the medium onion (1), chop the snow peas (1 cup) and scallion (1), and have the peeled, deveined shrimp ready in a separate bowl. Keep the shrimp chilled until step 4.

   Uses Cooked seasoned rice · 2 eggs (beaten) · 1 medium onion (diced) · 1 cup chopped snow peas · 1 scallion (chopped) · 12 oz peeled and deveined shrimp, 51–60 size

   
3. 3

   Step 3: Heat the wok over medium-high heat. Add the first 1 tbsp canola oil and the beaten eggs from step 2. Scramble until just set, breaking large pieces into smaller chunks, then lift into a clean bowl. Leave the oil in the wok; the eggs will return near the end.

   Uses 1 tbsp of the 3 tbsp divided canola oil · All beaten eggs, excluding the rice, shrimp and prepared vegetables

   
4. 4

   Step 4: Heat the same wok until just smoking. Add the second 1 tbsp canola oil to the oil left from step 3 and spread the shrimp from step 2 in a single layer. Sear for about 20 seconds, then stir-fry until opaque. Lift into a clean bowl, leaving the oil in the wok.

   Shrimp: initial sear · 1 minUses Pan oil only, excluding the lifted scrambled eggs · 1 tbsp of the 3 tbsp divided canola oil · All 12 oz prepared shrimp, excluding the rice, eggs and vegetables

   
5. 5

   Step 5: With the same wok over medium-high heat, add the third 1 tbsp canola oil to the oil retained from step 4. Add the diced onion from step 2 and sauté until translucent.

   Uses Pan oil only, excluding the cooked shrimp · 1 tbsp of the 3 tbsp divided canola oil · All diced onion, excluding the other prepared bowls

   
6. 6

   Step 6: Add the seasoned rice from step 2 to the onion and oil from step 5. Use a metal spatula to flatten and break up any remaining clumps. If using freshly cooked hot rice, stir-fry until evenly hot and continue directly to step 8. If using refrigerated rice, follow step 7 first.

   Uses Sautéed onion and pan oil · Cooked rice only, excluding the separate prepared bowls

7. 7

   Step 7: Only if the rice was refrigerated: sprinkle 1–2 tbsp water around the rice in the wok from step 6, lower the heat slightly and cover for about 1 minute. Uncover and continue stir-frying until the rice is hot throughout and reaches 74°C before step 8. Skip this action when using freshly cooked hot rice.

   Cold rice only: covered reheating · 1 minUses Rice, onion and oil in the wok, if using refrigerated rice · 1–2 tbsp water, only for cold rice

8. 8

   Step 8: Use the hot rice in the wok from step 6 for the fresh-rice route, or from step 7 for the refrigerated-rice route. Add ¼ tsp salt, ¼ tsp sugar, ¼ tsp sesame oil and ¼ tsp ground white pepper, and mix with a scooping motion until evenly coated. Return the cooked shrimp from step 4 and add the chopped snow peas from step 2. Stir-fry for about 30 seconds.

   Shrimp and snow peas · 1 minUses Use only if step 7 was skipped · Use only if the rice was refrigerated · ¼ teaspoon salt (or to taste) · ¼ teaspoon sugar · ¼ teaspoon sesame oil · ¼ teaspoon ground white pepper · Shrimp only, excluding oil remaining in the wok · All chopped snow peas, excluding the other prepared bowls

   
9. 9

   Step 9: Return the scrambled eggs from step 3 and add the chopped scallion from step 2 to the rice pan from step 8. Stir-fry for another 30 seconds.

   Eggs and scallion · 1 minUses Seasoned rice, shrimp, snow peas and pan oil · Eggs only, excluding oil retained in the wok · All chopped scallion, excluding the other prepared bowls

   
10. 10

    Step 10: Gather the fried rice from step 9 into the middle of the wok, exposing the sides. Let the wok sides heat for about 20 seconds before adding the wine.

    Heat the wok sides · 1 minUses Fried rice and pan oil

11. 11

    Step 11: Spread the 1 tbsp Shaoxing wine around the hot perimeter of the wok from step 10, then stir-fry for another 20 seconds. Check that the eggs are fully set and reach 71°C and the shrimp are opaque; the rice and vegetables should be hot throughout. If the rice was refrigerated, the finished dish must reach 74°C. Continue cooking as needed to meet these endpoints.

    Wine finishing · 1 minUses Fried rice and hot pan oil · 1 tablespoon Shaoxing wine

12. 12

    Step 12: Lift the finished shrimp fried rice from step 11 onto serving plates and serve immediately.

    Uses Cooked rice, shrimp, eggs and vegetables, excluding pan residue